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Quiroz-Morales, S. E., García-Reyes, S., Ponce-Soto, G. Y., Servín-González, L., & SoberónChávez, G. (2022). Tracking the Origins of Pseudomonas aeruginosa Phylogroups by Diversity and Evolutionary Analysis of Important Pathogenic Marker Genes. Diversity, 14(5), 345.
García-Reyes, S., Cocotl-Yañez, M., Soto-Aceves, M.P., González-Valdez, A., Servín-González, L. & Soberón-Chávez, G. (2021) PqsR-independent quorum-sensing response of Pseudomonas aeruginosa ATCC 9027 outlier-strain reveals new insights on the PqsE effect on RhlR activity. Molecular Microbiology, 116, 1113–1123.
García-Reyes S., Moustafa D, Attrée I, Goldberg JB, Quiroz-Morales S, Soberón-Chávez G. (2021) Vfr or CyaB promote the expression of the pore-forming toxin exlBA operon in Pseudomonas aeruginosa ATCC 9027 without increasing its virulence in mice. Microbiology. 167(8):1-9.
García-Reyes S., Soto-Aceves M.P., Cocotl-Yañez M., González-Valdez A., Servín-González L., Soberón-Chávez G. (2020) The outlier Pseudomonas aeruginosa strain ATCC 9027 harbors a defective LasR quorum-sensing transcriptional regulator. FEMS Microbiology Letters. 367(16):1-8.
Martínez-Carranza E, García-Reyes S., González-Valdez A., Soberón-Chávez G. (2020) Tracking the genome of four Pseudomonas aeruginosa isolates that have a defective Las quorum-sensing system but are still virulent. Access Microbiology. 19(2):1-7.
García-Reyes S., Soberón-Chávez G., Cocotl-Yañez M. (2020) The third quorum-sensing system of Pseudomonas aeruginosa: Pseudomonas quinolone signal and the enigmatic PqsE protein. Journal of Medical Microbiology. 69(1):25-34.
García-Reyes S., Yáñez-Ocampo G., Wong-Villarreal A., Rajaretinam R.K., Thavasimuthu C., Patiño R., Ortiz-Hernández M.L. (2018) Partial characterization of a biosurfactant extracted from Pseudomonas sp. B0406 that enhances the solubility of pesticides. Environmental Technology. 39(20):2622-2631.
García-Reyes S., Yáñez-Ocampo G. (2016) Microbial biosurfactants: Methods for their isolation and characterization. Journal of Microbiology, Biotechnology and Foods Sciences. 6(1):641-648.